Ok so recently Richard has been obsessed with getting beef curry at our local Chinese take out, but as we all know take outs can be super expensive, so after browsing different recipes and trying a few things out I came up with a recipe which Richard actually says taste pretty good..So I thought i’d share it with you all. I did a bit of a fusion with the popadoms …but they were pretty good!
About enough to serve 2 people.
Beef ( I used leftover beef from a roast rib joint, but I think steak would be really goo too…or chicken if you prefer)
1 Finely chopped onion
1 tbsp Rapeseed oil
2 Garlic cloves crushed
1 tbsp Soy sauce
2 tbsp Plain flour
2 tsps Curry powder
1/2 tsps Ground ginger
1 tsp Chilli flakes
400ml Chicken Stock
Rice of your choice.
Extra ingredients you can add maybe peas or peppers.
Ok in a large frying pan fry off the onion in the rapeseed oil and season with a pinch of salt and pepper. Keep them moving so not to burn and add the crushed garlic into the mix. Turn it down onto to simmer. This is a good time to put the rice on.
Add the beef to the pan and fry it off with the onions, when it starts to brown add the flour and spices and stir it into the beef and onions cooking on a gentle heat for about a minute.
Then add the stock and soy sauce to the mixture, let it cook until it’s the thickness you desire, add more water if its too thick. But then your pretty much done!! It’s that easy.
Serve and enjoy!
I promise you it’s super simple, and really easy to do with beef, chicken takes a little longer but I’ve had it with both and the sauce goes amazingly well! So let me know if you try it out!